Differentiation of biochemical flour characteristics among wheat varieties/genotypes

A laboratory experiment was conducted during Rabi 2022-23 and 2023-24 at department of biochemistry, C.S. Azad University of Agriculture and Technology, Kanpur to study the " Quality Evaluation of Grain and Flour from Different Varieties/Genotypes of Wheat (Triticum aestivum)" The treatment consisted of 20 promising varieties/genotypes of wheat (17 varieties and 3 genotypes) were taken from EBR section of rabi cereals, grown under uniform condition in CRD design with three replications. Protein content 13.47% (dry gluten content 10.04%) than the other varieties/genotypes of wheat. Highest sedimentation value 47.16 ml was recorded in variety K-8027. The mung bean variety K-8027 has more ash content (3.58%). Crude fibre of wheat was significantly highest in variety DBW-350 (2.04%) as compared to rest.